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The Hirshon Indian Parsi Stewed Lamb With Apricots - पारसी सैल्ली बोटी

The Hirshon Indian Parsi Stewed Lamb With Apricots – पारसी सैल्ली बोटी

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 1 lb. boneless chicken breast, boneless lamb or mutton
  • 1 Tbsp. ginger garlic paste (45 garlic cloves & ½ inch ginger, grated)
  • ½ teaspoon each of salt & cracked black pepper
  • ***
  • 2 Tbsp. canola oil
  • ½ tsp. star anise points
  • 8 green cardamoms, husks removed
  • 2 Ceylon cinnamon sticks
  • ***
  • Salt to taste
  • 2 cups finely-chopped onion
  • 3 medium heirloom tomatoes, finely chopped (about 1 ½ cups)
  • 2 cups homemade chicken broth
  • ½ tsp. salt (to taste)
  • 2 Tbsp. kolah vinegar (preferred) or sugarcane vinegar or if neither are available, cider vinegar
  • 2 Tbsp. chopped cilantro
  • 5 dried Indian apricots (preferably with pits) or pitted dried Turkish apricots
  • 1 tsp. jaggery (or more to taste) – if unavailable, use 1 ½ tsp. light brown sugar
  • 1 ½ tsp. freshly-ground coriander powder
  • 1 tsp. freshly-ground cumin powder
  • ½ tsp. mace
  • ½ tsp. freshly-ground ajwain seeds
  • ½ tsp. turmeric powder
  • ½ teaspoon cayenne pepper
  • ***
  • 1 ½ tsp. Parsi sambhar masala, made as per Niloufer Ichaporia King’s recipe from ‘My Bombay Kitchen’:
  • ⅜ cup Kashmiri chili powder
  • 1 Tbsp. Salt
  • ½ Tbsp. turmeric
  • 1 tsp. freshly-ground asafoetida
  • ¼ cup fenugreek seeds
  • 1 Tbsp. brown mustard seeds
  • ½ tsp. black peppercorns
  • ½. tsp. star anise points
  • ½ tsp. cloves
  • ½ 3″-long Ceylon cinnamon stick
  • ½. Tbsp. untoasted sesame oil (teel oil) – TFD note – untoasted sesame oil is not the same as the sesame oil found in Asian stores – that’s toasted. Don’t try to substitute one for the other. If you can’t find teel oil, I’d put a ½ tsp. of white sesame seeds in the spice grinder along with the whole spices, and use canola oil for the mix.
  • ***
  • Salli or shoestring potatoes or crushed potato chips, as a topping / garnish


  1. For the Parsi masala: mix the chili, salt, turmeric and asafoetida together in a bowl.
  2. In your spice grinder, grind the rest of the whole spices together. Mix the ground spices with the chili-salt mixture.
  3. In a small pan, heat the sesame oil until it shimmers.
  4. Take the oil off the heat and pour into the center of the ground spices. Mix together with a fork until the oil is swirled in thoroughly and the spice mix loses its powdery look. Reserve 1 ½ tsp. and put unused portion in a ziploc bag or spice jar.
  5. In a bowl, bring the cubes of boneless meat together with grated ginger and garlic (ginger garlic paste) and salt/pepper. Let the meat marinade refrigerated for at least 2 hours or even overnight, especially if using mutton or lamb.
  6. Heat the oil with the star anise points, cinnamon sticks and cardamom seeds until very fragrant, remove whole spices and discard.
  7. Heat canola oil again in a large pan over medium heat and add the chopped onions. Fry to a light brown.
  8. Mix the marinated meat into the onions, and sauté together until the meat is coated with the aromatics.
  9. Next, sprinkle in all the dry spices and jaggery and sauté for 5-7 minutes. If you feel the spices sticking to the bottom of the pan, add a few Tbsp, of broth to help it cook.
  10. Add the diced tomatoes, apricots, salt and chicken broth (you can adjust the broth to the desired consistency of the gravy.) Bring this mixture to a boil and cook covered for 10-12 minutes until the broth is absorbed, and the meat and tomatoes are cooked through.
  11. Taste for salt and add vinegar, chopped cilantro to the preparation, simmer for another 3-4 minutes for the flavors to blend together.
  12. Serve Jardaloo Salli Boti hot, topped with Salli or shoestring potatoes (a handful of crushed potatoes chips will work as a substitute) alongside warm Indian bread like roti-chapati, naan or steaming basmati rice.
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